Quick Onions with Serrano Peppers

Ingredients

• 3 serrano peppers (charred on a comal or griddle)
• 1 red onion (sliced)
• 3 lime (fresh lime juice, divided)
• salt (to taste, divided)
• 0.5 tsp dried oregano (to taste)
• 1 clove garlic
• 1 tbsp olive oil

Steps

1. 1

   Place the whole serrano peppers on a comal or griddle over medium-high heat and roast them until the skin is charred and changes color.

2. 2

   While the peppers are roasting, slice the red onion into thin strips and place it in a bowl.

3. 3

   Season the onion in the bowl with a bit of lime juice, salt, and dried oregano; mix well so it begins to marinate.

4. 4

   In a molcajete (mortar and pestle), add the garlic clove and the charred serrano peppers. Grind both ingredients until a uniform paste is formed.

5. 5

   Add the marinated onion mixture to the molcajete along with the chili paste.

6. 6

   Add more lime juice, a drizzle of olive oil, and a bit more salt to taste.

7. 7

   Mix all ingredients very well in the molcajete to integrate the flavors and serve immediately with your favorite tacos.

Notes

The author recommends serving these onions with chuck steak (diezmillo) tacos. If you don't have a molcajete, you can finely mince the garlic and the charred chili until they form a paste.

Nutrition per serving

• onions
• salsas
• tacos
• carne asada
• quick recipe
• spicy
• side dish